Pork belly

The mission: turn a tough piece of pork belly into an exceptionally tender and mouth-watering piece of meat. How are you going to do that? Very simple. Namely with a sous vide preparation. The combination of extremely tender and exceptionally full of flavour only occurs with this cooking technique. And certainly with the tough pieces of meat such as spareribs or sukade. There are two combinations of temperature and cooking time that we recommend. They are listed below.

68 °C – 24 hours = tender and firm pork belly
80 °C – 12 hours = juicy, braised pork belly

Ingredients:

• Pork belly
• Spices
• Soy sauce
• Salty

Preparation:

1. Get everything ready: Take a pan or the sous vide container and fill it with warm water. Set the sous vide device to 68 °C and let the water heat up.
2. Pack the pork belly: Put the pork belly with the spices, soy sauce and salt in a sous vide bag. Think of spices like: bay leaf, juniper berries, thyme, rosemary etc.
3. Cooking: Place the sous vide bag in the water bath and set the timer for 24 hours. When the timer goes off, pat the pork belly dry with a cloth.
4. Option: varnish - Complete the dish with crispy vegetables and red wine sauce.
5. Option: grilling - Grill the pork belly on the bacon side on the barbecue or in a grill pan until a crispy crust is formed.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]